Vegan Chocolate Raspberry Pudding Parfait for Two! This is an easy, fast, and delicious dessert recipe that looks at good as it tastes.
HEALTHIER VEGAN CHOCOLATE PUDDING
If you’re looking for a fast, easy, somewhat healthy—as far as sweets go—dessert, then this is it. Thick and creamy vegan chocolate pudding with pureed raspberries, and a thick layer and a dollop of vegan whipped cream. Dreamy.
The pudding reminds me of the kind my mom used to make from the box, it’s that thick and silky. However, this is better, because it’s a five ingredient vegan pudding that doesn’t contain refined sugar, or things you can’t pronounce, unlike the boxed stuff.
It’s made from the following ingredients:
firm sprouted tofu
pure maple syrup,
pure vanilla extract
unsweetened almond milk
You don’t have to cook it, and you don’t have to wait for it to set. This is EASY.
I tinkered with the chocolate and the maple syrup for a while when I created this pudding recipe, because I wanted a dark chocolate flavor. That meant that it couldn’t be too sweet.
I think I nailed it. It has a slight, very slight, bitterness about it, and that’s what I was looking for.
The pure raspberry puree gives a sweet-tart flavor that brightens the darkness of the chocolate. I didn’t add any sweetener to the raspberries because I wanted their delicious flavor to shine all on their own.
The vegan whipped cream is the only thing that’s not homemade. I cheated on this part because I really wanted this vegan pudding parfait recipe to be fast and easy, so I bought a tub of So Delicious Coco Whip.
We have to help keep our vegan friendly companies in business, right? However, if you want to make your own coconut whip, then click here for the recipe.
This dairy-free chocolate pudding parfait for two recipe was inspired by love and chocolate.
It would be a perfect romantic dessert for Valentine’s Day or any special occasion. I love my husband so much that I wanted to make him something special for dessert. And we both love chocolate, so this is a 2 for 1 when it comes to love.
Speaking of love, you’re going to love this parfait. It’s easy, it’s quick, it’s pretty, it’s pretty healthy, and it’s scrumpdillyicious! Every bite melts in your mouth.
The velvety pudding and the tangy raspberries, along with the fluffy coconut cream is a beautiful symphony of sweet satisfaction. Picture your special someone’s face when you serve them this gorgeous dessert.
Since it’s almost Valentine’s Day, my plan is to serve a romantic dinner in front of the fireplace.
A glass of champagne will most likely find its way into our hands as well, because, it is a day of celebration.
If you’re not going to stay in to eat on Tuesday, then make these for breakfast. They’re full of protein, fruit, and natural sugars—if you make your own coco whip. They’d be a great little morning gift for your kids. Imagine how much they’d love a dessert breakfast.
HOW TO STORE VEGAN PARFAIT
You can put the parfaits together the day before if you like. Just make sure to cover them and keep them in the refrigerator.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
- 15 oz firm tofu
- 1/3 cup cocoa powder
- ¼ cup plus 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 4 tbsp unsweetened almond milk (add more if necessary) soy milk if you can't eat nuts
- 1 cup fresh raspberries
- 1 ½ cups coconut whip store bought or make my coconut whip recipe
- Blend the tofu, cocoa powder, maple syrup, vanilla, and almond milk in a blender on a high speed until smooth and creamy. Scrape down the sides and blend two or three times if needed. Put the pudding in a large bowl and refrigerate until chilled.
- Puree the raspberries in the blender by pulsing until they’re broken down and thick. Don’t go too far or you’ll end up with juice.
- Make your own coconut whip or use store bought.
- In a glass of your choice, spoon a layer of pudding, a layer of coconut cream, a layer of raspberry puree, another layer of pudding, and top with a dollop of coco whip and a fresh raspberry.
The Nutrition Facts are an estimate only.